Sugar-Free Cranberry Pistachio Icebox Cookies Sugar-Free Cranberry Pistachio Icebox Cookies

Author: Canadian Living

Dried cranberries preclude the need for sugar in these tender, biscuitlike cookies, which are also flecked with green pistachios for a festive look.

  • Portion size 28 servings
  • Credits : Canadian Living Magazine: December 2003



Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with orange rind until fluffy; beat in egg and orange juice. In separate bowl, whisk together cake-and-pastry flour, baking powder and sugar substitute; stir into butter mixture to form smooth dough. Mix in chopped cranberries and pistachios.

Turn out dough onto large piece of waxed paper. Using floured hands, form dough into 8-inch (20 cm) long log; flatten sides slightly to shape into square. Wrap in waxed paper and twist ends to seal. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 10 minutes.)

Cut dough into 1/4-inch (5 mm) thick slices; place, about 2 inches (5 cm) apart, on prepared pans. Bake in centre of 350°F (180°C) oven until golden, 8 to 10 minutes. Let cool for 5 minutes on baking sheets. Transfer to racks to let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.)

Nutritional facts Per cookie: about

  • Sodium 45 mg
  • Protein 1 g
  • Calories 65.0
  • Total fat 4 g
  • Cholesterol 17 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g


  • Iron 3.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 4.0
  • Vitamin C 2.0
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Baking & Desserts

Sugar-Free Cranberry Pistachio Icebox Cookies